Put the flour in a large mixing bowl, add the salt and sugar on top, and mix. Add the butter cut into small cubes and, using your fingertips, rub it into the flour until the mixture resembles coarse crumb.

Dilute the egg yolk with the water and pour it over the crumbly dough. Mix to bring the dough together but without kneading.

Pour onto the work surface and use the palm of your hand to smear the dough against the surface.

This technique helps to homogenize and smooth the dough without making it elastic.

Push the dough away from you by pressing it with the palm of your hand, then gather it back together.

Do this 2 or 3 times, then gather the dough into a ball. Flatten it slightly, wrap it in plastic wrap, and refrigerate for at least 2 hours before use.

It will be quite firm when it comes out of the refrigerator. Make sure the dough is firm but still pliable and not brittle from the cold. If it’s too hard, let it sit at room temperature for a few minutes until easier to work with.

Roll it out between two sheets of parchment paper or on a floured work surface. Dust with flour from time to time to prevent sticking.

Roll out to about 3 mm (1/8 inch) thick for quiches, and thinner for tarts. Line your tart pan or tart ring with the dough.

Place the flour, sugar, salt, and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix until the texture is crumbly.

Add the egg yolk diluted in water and mix for a few seconds, just until the dough begins to come together into a ball.

Transfer the dough to the work surface and "fraisage" (also called "frasing") using the palm of your hand. This technique helps to homogenize and smooth the dough without making it elastic.

Push the dough forward with the palm of your hand, bring it back, and repeat the motion.

Do this 2 to 3 times, then gather the dough into a ball.

Place the flour and butter in the bowl of a food processor or chopper. My large food processor was out of order, so I used a small chopper instead, it did the job perfectly.

Pulse the mixture until it reaches a crumbly, sandy texture. As soon as the butter and flour are combined into coarse crumbs, stop mixing.

he mixture. Pulse briefly in the processor just until the dough starts to come together.

Turn the dough out onto the work surface and use the palm of your hand to "fraisage" (also called "frasing"), this involves pressing and pushing the dough to incorporate the butter evenly and smooth out the texture without developing any gluten or elasticity. Finish as shown in the hand method step.